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This is one of those show-stopper cakes that will impress your guests to no end. It does take a little work but it’s all very worth it. I first saw a crepe cake on Martha Stewart’s site and have wanted to try it ever since but knew I needed a special occasion for it and Easter is just the occasion I’ve been waiting for.

You can play around with the flavours and omit the Amarula if you wish but it definitely adds a lovely creamy taste and flavour. I would love to try it again with lemon curd as a filling and a lemony glaze drizzled all over the top. This cake is very rich so one this size will easily feed 12-15 people and adorned with pretty ribbon and shop-bought Easter eggs, it’s perfect served as part of an Easter meal.

Mix everything (Except for the baking powder) together, beating well to ensure there are no lumps. Allow to stand for 15-20 minutes covered.

When you are ready to bake the pancakes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, about the thickness of home-made custard. You’ll see if you bake the first few if the batter is too thick, the pancakes need to be very thin.

Heat the pan and grease well (I like to use cooking spray as well). Add the baking powder mix to the batter and mix through.

Using a ladle, pour the batter into the pan and swirl around so that the batter covers the bottom of the pan in a thin layer.

Allow the pancake to cook for 30 seconds to 1 minute then turn over and cook for another 30 seconds. The pancake needs to be lightly golden brown.

Remove the pancake from the pan, place on a plate and continue to cook the pancakes until all the batter has been used.

When all the batter has been used, allow the pancakes to cool completely in the fridge before assembling the cake.

Amarula-Chocolate Ganache

300g dark chocolate
25ml Amarula
50g butter, cubed

Melt the chocolate and Amarula in a double boiler until smooth and glossy.

Beat in the cubed butter and allow to cool to room temperature before using.

Spread 1 tsp of the ganache over each pancake before topping it with another.

Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.

I made this cake yesterday. On looks it really is a show-stopper cake, but when it comes to taste, there is nothing special about the cake. It’s too sweet and lacks the wow factor. The cake has lots of icing.There are so many wonderful cakes to make that this one probably isn’t worth the effort

Dominique, I’m sorry you feel this way. I really enjoyed the texture of the cake but as always, personal preference comes into play. I can imagine that some people won’t like it. If you’d like to try a different cake, I can suggest my Peanut butter CHocolate cake. It’s a true winner and even won the best chocolate cake in South Africa. http://simply-delicious-food.com/2011/04/05/2037/